Recipe by Lou
I found this on the web someplace and I tried this one and it came out fine. makes a great sugar free jam, and is delicious as a sauce.Time is guess work... don't know for sure.And serving size of course, is impossible to guess at, so I am guessing at the number of containers, since it depends on the size you use.
Top Review by Sydney Mike
Made this with strawberries & now can hardly wait for the local berries to be in season! Wasn't quite as thick as I thought it would be, but another time I might just boost the amount of gelatin! Still, this first batch makes for a great topping, whether on yogurt or cottage cheese or pound cake, or . . . . Definitely a winner! [Made & reviewed in Healthy Choices ABC Tag]
- 2 tablespoons lemon juice
- 2 tablespoons water
- 2 cups fresh strawberries, washed & diced or 2 cups fruit, of your choice washed & diced
- 1 cup sugar substitute (I use splenda)
- 1 (1 7/8 g) envelope unflavored gelatin
- 1 1⁄2 teaspoons cornstarch
Directions See How It's Made
- Combine lemon juice, water, gelatin and cornstarch in a saucepan.
- Heat slowly, stirring constantly, until gelatin and cornstarch dissolves. Add fruit to gelatin mixture.
- Heat to boiling point over low heat, stirring constantly. Boil berries 3 minutes.
- (Other fruit may take longer.) Remove from heat and add sugar substitute.
- Pour into heat proof jars and cover. Let set at room temperature until cooled.
- Store in refrigerator or freeze.